After all those delicious holiday meals last month we are definitely trying to eat healthier in the new year. Lots of soups and salads, fresh vegetables and healthy proteins. This colorful salad with fresh shrimp grilled on the Big Green Egg truly fit the bill without sacrificing taste! You can look up the original recipe on the Big Green Egg website.
Set up your Big Green Egg grill for direct heat and EGGnite the natural charcoal! Allow the heat to reach 500F and get a steady fire going.
Prepare your salad fixings! Chop a tomato and a red or yellow bell pepper.
Time to make the vinaigrette! In a bowl, combine 3TBS (freshly pressed) orange juice, 1tsp orange zest, 3TBS olive oil, 3TBS red wine vinegar, 3TBS honey and 3TBS chopped mint.
If you’re using wild caught shrimp peel and devein them. The process might seem intimidating but peeling and deveining is truly not that hard to do. Simply peel the shell segments up from the legs. Then, cut a slit the top of the shrimp with a paring knife and pull out the tiny dark vein. Sounds complicated but it’s not! Give wild caught shrimp a try!
Thread the shrimps onto flexible grilling skewers. For easy flipping, align all the tails on one side. Now, brush the shrimp with olive oil on both sides. Place the shrimp skewers onto the Big Green Egg’s grid and grill for 2 minutes. Flip (we like to use a spatula and grilling gloves) and grill for about 2 more minutes.
To assemble the salad, place your greens (we used baby spring mix) on a plate and top with diced tomato and bell pepper and shredded cheese. Remove the grilled shrimp from the skewers and arrange them on your salads. Drizzle with the vinaigrette and season with salt and pepper. Enjoy!
